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Lemon Meringue Pie

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I want to make my grandmother a lemon meringue pie at Christmas, it's her favorite. For some reason custard and meringue scare me to make, BUT, my grandfather died recently and this will be a very difficult Christmas for her (all of us), so I want to make her something special--I know it won't really help that much, but oh well, I'll try anything. I have a great crust recipe, so I just need the filling stuff. Thanks!

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Hi Rachelle,

I'm sorry to hear about your grandpa. This pie is delicious--I hope that if you try it, your grandma will like it :)


A Baked Pie Shell

Combine in a saucepan:

1 and 1/2 cups sugar

6 tablespoons cornstarch

1/4 teaspoon salt

Gradually blend in:

1/2 cup cold water

1/2 cup fresh lemon juice (we like it more tart, so I do 1/4 cup water and 3/4 cup lemon juice)

When smooth, add:

3 well beaten egg yolks

2 tablespoons butter or margarine

Stirring constantly, add:

1 and 1/2 cups boiling water

Bring mixture to a full boil--as it begins to thicken, reduce the heat and simmer for 1 minute.

Pour into completely cooled pie shell and make meringue.


Heat oven to 325

Whip until frothy:

3 egg whites


1/4 teaspoon cream of tartar

Whip until stiff, but not dry.

Beat in 1 tablespoon at a time:

3 tablespoons sugar

1/2 teaspoon vanilla

Spread on pie, sealing the edges.

Bake at 325 for 15 minutes.

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Can i subsitute coconut oil for the butter.


I don't see why not--you can also just leave it out--it just adds a bit of richness to the filling.

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ok cool, also could i use the base of that recipe for like an cocnut meringue pie, kinda like a coconut cream pie without the cream lol. My dad would be in heaven if i could make one and eat it with him during the holidays. I really want to bake tommorow but still looking for more things i can bake and eat lol


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ok cool, also could i use the base of that recipe for like an cocnut meringue pie, kinda like a coconut cream pie without the cream lol. My dad would be in heaven if i could make one and eat it with him during the holidays. I really want to bake tommorow but still looking for more things i can bake and eat lol



I'm honestly not sure how it would be without the lemon--I've only ever made it this way.

Maybe if you used only the 1/4 cup of lemon juice and folded the coconut into the filling, you'd have a lemon-coconut meringue pie. Actually, that sounds good--I wish I could have coconut :D

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ok ill try it and let you know, with my mjpr pms going on im sure i will love it no mtter how bad it turns out, now to serch for an pie crust lol.

sorry to overhaul your original question celiac mommy lol.


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No problem! LOL, Thanks for the recipe, can't wait to try the recipe!!

I think you'll like it. It's not very difficult, and everyone seems to enjoy it.

Let me know how it turns out for you!

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Annalise Roberts has 2 AWESOME and easy pie crust recipes in her book. Unfortunately, I think it would violate copyright to list it here. They do use butter though.

If you're looking for a non-dairy custard, you can do an egg custard and use coconut milk. It comes out GREAT.

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This is the recipe I use from allrecipes.com. I love it. The meringue recipe is slightly different, it is supposed to keep it from seeping.

The Ultimate Lemon Meringue Pie

Graham Cracker Coated Pie Shell

1 1/4 cups flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons unsalted butter, cut into pieces and frozen

4 tablespoons vegetable shortening, frozen

3-5 tablespoons ice water, as needed

1/2 cup graham cracker crumbs

Lemon Filling

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

6 large egg yolks

1 1/2 cups water

1 tablespoon lemon zest

1/2 cup lemon juice (fresh from 2 - 3 lemons)

2 tablespoons unsalted butter

Meringue Topping

1 tablespoon cornstarch

1/3 cup water

1/4 teaspoon cream of tartar

1/2 cup sugar

4 large egg whites

1/2 teaspoon vanilla extract

Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.

Scatter the frozen butter pieces over flour mixture.

Pulse in 1-second pulses about 5 times to mix in butter.

Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.

Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.

When dough forms a ball, stop processing.

It should take about 2 or 3 tbsp of ice water to reach this stage.

Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.

Flour disk and wrap in plastic.

Refrigerate at least 30 minutes.

Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.

Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.

Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.

Place into a 9 inch pie pan, and finish edges.

Refrigerate crust until firm, about 30 minutes.

Prick dough with a fork to prevent bubbling up in the oven.

While the oven is pre-heating to 375, put pie crust in freezer.

Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.

Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.

Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.

Remove from heat, whisk in zest, then juice, and finally butter.

Keep warm until meringue is made.

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.

Bring to a simmer, whisking occasionally until thickened.

Remove from heat when translucent and thickened.

Preheat oven to 325.

In a large mixing bowl, mix cream of tartar and sugar together.

Beat egg whites with whip attachment of mixer until frothy.

Beat in sugar mixture, 1 tbsp at a time.

Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.

Pour warm lemon filling into pie crust.

Distribute meringue evenlly over the top, starting with the edges, and then the middle.

Make sure it attaches to the crust.

Lifting with the back of the spoon, create peaks in the meringue.

Bake until golden brown, about 20 minutes.

Cool completely before serving.

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What did you find out about your daughter ? My son is 6 and has used the exact same sentence!! He feels like there is a bubble in his throat. He has been complaining on and off for the last year and recently it seems he complains more Ans Wants me to make a doctor appt. he had reflux bad as a baby until about 2.5 and allergies to fomula Ans my milk but since then I thought that all went away. 
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